This fish-focused Tuna Noodle Casserole is as easy as can be, a cinch in a pinch for any dinner with friends or family.
Tuna Noodle Casserole
Makes 6 to 8 Servings
Ingredients
- ¼ cup unsalted butter
- 2 (8-ounce) packages baby portobello mushrooms, sliced
- 2 teaspoons chopped garlic
- 2 teaspoons chopped fresh thyme
- 1 (10.5-ounce) can cream of celery soup
- 1 (10.5-ounce) can cream of mushroom soup
- 2½ cups whole milk
- 1½ tablespoons prepared horseradish
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 1 (5-ounce) bag fresh baby spinach
- 1 (16-ounce) package fusilli pasta, cooked according to package directions
- 1 cup grated Parmesan cheese
- 4 (5-ounce) cans albacore white tuna, drained
- 2 tablespoons chopped fresh parsley
- 1 cup crushed buttery round crackers
- 2 tablespoons unsalted butter, melted
- Garnish: chopped fresh parsley
Instructions
- Preheat oven to 375°.
- In a large skillet or braiser, melt ¼ cup butter over medium heat. Add mushrooms; cook, stirring occasionally, until softened, 5 minutes. Add garlic and thyme; cook until aromatic and softened, about 5 minutes. Add soups, milk, horseradish, salt, and pepper, stirring to combine. Let simmer for 5 minutes. Stir in spinach. Remove from heat and gently stir in cooked pasta, Parmesan, tuna, and parsley, being careful not to break up tuna.
- In a small bowl, stir together crackers and melted butter. Sprinkle on top of casserole.
- Bake until golden brown and bubbly, 15 to 20 minutes. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
